Total time: 30.0 minutes
Ingredients
- 1.5 pounds (24.0 oz / 680.4 g) boneless and skinless chicken breast, thinly sliced
- 0.5 cup (4.0 fl oz / 120.0 g) chicken broth
- 0.5 cup (approx. 1.8 oz / 50.0 g) grated parmesan cheese
- 0.5 cup (approx. 3.5 oz / 100.0 g) sun-dried tomatoes
- 1.0 cup (8.0 fl oz / 240.0 g) heavy cream
- 1.0 cup (approx. 1.1 oz / 30.0 g) chopped spinach
- 2.0 tbsp (approx. 1.0 oz / 28.0 g) olive oil
- 1.0 tsp (approx. 0.1 oz / 3.0 g) garlic powder
- 1.0 tsp (approx. 0.05 oz / 1.5 g) Italian seasoning
Note: Weights for ingredients like cheese and spinach are approximate, as “cup” measures volume and density can vary.
Directions
- Heat the 2.0 tbsp of olive oil in a large skillet over medium heat. Add the sliced chicken breast.
- Cook for approximately 5.0 minutes per side, or until the chicken is browned and thoroughly cooked (no longer pink in the center).
- Remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, combine the 1.0 cup heavy cream, 0.5 cup chicken broth, 1.0 tsp garlic powder, 1.0 tsp Italian seasoning, and 0.5 cup parmesan cheese.
- Bring the mixture to medium heat, whisking continuously until the sauce thickens.
- Add the 0.5 cup sun-dried tomatoes and 1.0 cup chopped spinach. Let the mixture simmer until the spinach wilts, which should take about 1.0-2.0 minutes.
- Return the cooked chicken to the skillet. Stir to coat the chicken in the sauce and allow it to heat through for another minute.
- Serve immediately.
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